Beets & Olives In Red Wine Sauceside dish 2 tablespoon butter or margarine 1 tablespoon brown sugar 1 dash ground cloves 1/2 cup pitted ripe olives,chopped 1 tablespoon cornstarch 1/4 teaspoon salt 1 can cut beets(res. 1/4 c liquid) 1/2 cup dry red wine Melt butter or margarine in 8-inch skillet over low heat. Mix cornstarch, brown sugar, salt and cloves; stir into melted butter. Stir in reserved beet liquid and wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in beets and olives; heat through. |
